Directions
1. Preheat the Oven
Preheat to 325°F (163°C). Grease a 10–12 cup Bundt pan with butter and flour or baking spray.
2. Cream Butter and Sugar
Use a mixer to beat the butter and sugar until fluffy—about 4–5 minutes. This is key to getting that classic pound cake crumb.
3. Add Eggs
Add eggs one at a time, mixing well after each. This ensures structure and richness.
4. Stir in Vanilla
Pour in the vanilla extract and blend briefly.
5. Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt. Slowly mix into the batter.
6. Fold in Pecans
Gently stir in toasted chopped pecans using a spatula for even distribution.
7. Bake
Pour into prepared pan. Bake 60–70 minutes. Let cool for 15 minutes in the pan, then invert onto a wire rack.
8. Prepare the Glaze
In a small saucepan, combine brown sugar, cream, and butter. Heat until bubbly, stirring constantly. Remove from heat, add vanilla and salt.
9. Drizzle
Let glaze cool slightly, then pour generously over the cooled cake. Top with whole pecans.
Tips & Variations
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Toast the Pecans: Use a dry skillet for 3–5 minutes for deeper flavor.
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Use Buttermilk: Replace ¼ cup flour with cornstarch and add 1 tablespoon buttermilk for extra moisture.
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Glaze Consistency: Let the caramel cool longer for a thicker drizzle.
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Add Bourbon: A splash of bourbon in the glaze adds a beautiful Southern warmth.
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Holiday Twist: Add dried cranberries or cinnamon for a seasonal vibe.
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Mini Bundt Cakes: Bake in individual pans—perfect for gifting.
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After these little ones emerged from the oven, they released a delightful aroma. We all ate our fill before supper because everyone had a piece.
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